Anti-oxidation frying device

ABSTRACT

An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a divisional of U.S. patent application Ser. No.15/089,894, filed Apr. 4, 2016, which is a divisional of U.S. patentapplication Ser. No. 13/841,298, filed Mar. 15, 2013, each of which isincorporated herein by reference.

TECHNICAL FIELD

Generally, the present invention relates to a frying device, such as adeep fryer, that uses cooking oil in which to cook food. In particular,the present invention is directed to a frying device that prevents theoxidation of the cooking oil and food being cooked therein. Moreparticularly, the present invention is directed to an anti-oxidationfrying device that provides an electron source that passes electronsthrough a non-electrolyte cooking oil, such as vegetable oil, so as toextend the useful operating life of the cooking oil.

BACKGROUND ART

The ingestion of externally generated oxidative food products prepared,or otherwise cooked by a thermal process, such as cooking, cooling,storing, serving, and the like, may be carcinogenic. Such effect isbelieved to be the result of the depletion of electrons in the food as aresult of the thermal excitation and oxidation of the food duringpreparation. However, by creating a reducing environment where electronsare supplied to the food during its preparation, the oxidative damage,as well as its carcinogenic potential, can be reduced.

To achieve such a result, cookware products have been developed thatprovides a food carrying vessel that maintains a pair of connectionpoints that supply an electrical potential and electrical current to thefood as it is being prepared. In the case of current anti-oxidationfrying devices they use a wire mesh basket that carries electrons froman electron source to the cooking medium, whereupon the electrons arecarried to the food being cooked in a cooking medium, such as vegetableoil. However, the porous mesh-frying basket is unable maintain asufficient amount of surface area in contact with the cooking medium tocarry the necessary amount of electrons from an electron source tocreate the electron rich reducing environment for the food being cookedtherein. As a result, the food and the cooking oil itself does notreceive the appropriate amount of anti-oxidizing effects from theelectron flow.

An additional drawback of current anti-oxidation frying devices, such asdeep fryers, is that frying oil is subject to harsh operatingconditions, which result in its frequent replacement, which is tediousand time consuming, in addition to begin highly costly over time.Specifically, frying oil is subject to atmospheric oxygen, high heat,and moisture for extended periods of time, resulting in deterioration,and the subsequent production of off-flavors and harmful compounds inthe frying oil, which necessitates the generally frequent replacement ofthe cooking oil. In addition, the frying process results in theaccelerated formation of thermal oxidation and polymerization productsin the cooking oil, and frying above 195 degrees Celsius causesisomerization of polyunsaturated fatty acids in the cooking oil, whichis undesirable.

Thus, there has been much interest in methods of extending the usefullife of the cooking oil, including lowering the temperature of thecooking oil that is used during the frying process. While using a lowerfrying temperature can slow the degradation of the cooking oil, itgenerally results in food that has an unpleasant texture and anunsatisfactory flavor profile. In addition, hydrogenation of cookingoils have been contemplated to create higher levels of unsaturation,which result in a more stable cooking oil with a higher melting point,and thus a longer useful operating life. However, the hydrogenatedcooking oil results in the formation of trans-fatty acids, which havecome under scrutiny for their negative effects on human health.

Anti-oxidants have also been incorporated into cooking oils to protectthe oil and the food items cooked therein from the degradationexperienced during the frying process, and to extend the life of thecooking oil. For example, antioxidants, such as butylated hydroxylanisole (BHA), butylated hydroxyl toluene (BHT) and tertiary butylatedhydroxyl quinone (TBHQ) have been used to slow down lipid oxidation byquenching oxygen free radicals from the cooking oil. Moreover, citricacid, which is capable of chelating metals involved in lipid redoxreactions, have been administered during processing to help protect oilsfrom oxidation. However, fortifying the cooking oil with such chemicalsposes a heath concern due to the lack of historical data on theirsafety, and given their negative perception by the public, and theirunproven abilities in extending cooking oil life, their use has not beenwidely adopted. Finally, another attempt at extending cooking oil lifeand improving its stability is to utilize a filtration and absorbentprocess to remove the decomposition/oxidation products from the cookingoil. Unfortunately, this method is expensive and must be performed dailyto achieve optimal benefits, creating a waste product that must then bedisposed through a standardized process. Thus, it would be desirable fora frying device to be able to extend the operating life of cooking oilwithout such unwanted drawbacks.

An additional drawback of current frying devices is that they generallyhave poor oil circulation, causing the cooking oil to remain in contactwith the heating surface of the fryer for an extended period of time,causing the oil to locally overheat. As a result of the overheating, thedegradation of the oil is accelerated, necessitating its earlyreplacement.

Therefore, there is a need for an anti-oxidation frying device thatutilizes a frying basket that has increased conductive surface area withwhich to contact with the cooking oil, such as vegetable oil, creatingan electron rich reducing environment to prevent the oxidation of thecooking oil, and extend its service life. Still yet, there is a need foran anti-oxidation frying device that is configured to supply electronsto cooking oil to create an electron rich reducing environment toprevent the oxidation of food cooked therein. Furthermore, there is aneed for an anti-oxidation frying device that counteracts thecarcinogenic effects that occur in the food when it is prepared by afrying process.

SUMMARY OF THE INVENTION

One aspect of the present invention provides a frying device including afrying vessel having an electrically conductive body. The electricallyconductive body is adapted to carry an amount of cooking oil. The fryingdevice further includes a heating unit carried by the vessel. The deviceincludes a basket adapted to be received within the frying vessel, thebasket having an electrically conductive body having at least oneaperture disposed therethrough to permit the passage of cooking oiltherethough. Further, the frying device includes a rectification circuitadapted to be coupled to an alternating current (AC) power source toreceive power therefrom. The rectification circuit is coupled to theheating element, the frying vessel, and the basket. The rectificationcircuit converts the alternating current (AC) power into a rippled,rectified AC current signal that is supplied across the heating element,the frying vessel, and the basket to form a reducing environment ofavailable electrons for absorption by the food carried by the basket andthe cooking oil.

In one or more embodiments, the rectification circuit is coupled to theelectrically conductive body of the frying vessel by a first set ofpositive and negative terminals that are spaced apart from each other byabout 180 degrees. More specifically, in some embodiments, therectification circuit is coupled to the electrically conductive body ofthe basket by a second set of positive and negative terminals that arespaced apart from each other by about 180 degrees.

In the same or different embodiments, the electrically conductive bodyof the basket includes a plurality of spaced slats defining a pluralityof passages therebetween to permit the passage of cooking oiltherethrough. Some embodiments provide that a portion of the passagesmay be made solid to form a solid portion to prevent the passage ofcooking oil therethrough. With those embodiments above, the fryingvessel includes a baffle spaced above a bottom surface of the fryingvessel to support the basket above the bottom surface of the fryingvessel to form a gap therebetween, such that the passages and the solidportion are separated by the baffle.

In other embodiments, the electrically conductive body of the basket isformed of one or more continuous sheets of conductive material havingone or more apertures disposed therethrough. A portion of the aperturesmay be made solid to form a solid portion to prevent the passage ofcooking oil therethrough. In these embodiments, the frying vesselincludes a baffle spaced above a bottom surface of the frying vessel tosupport the basket above the bottom surface to form a gap therebetween,such that the apertures and the solid portion are separated by thebaffle.

Still another aspect of the present invention provides a method ofextending the useful life of cooking oil. This method includes providinga frying vessel having an electrically conductive body carrying anamount of cooking oil therein to prepare food, the vessel including aheating unit to heat the cooking oil and including a rectificationcircuit having a first and a second connection point coupled to thebody. In a further step, the method includes converting power from analternating current (AC) power source into a rippled, rectified ACcurrent signal at the rectification circuit. Finally, the methodprovides for supplying the rippled, rectified AC current across thefirst and the second connection points, so as to create a reducingenvironment of available electrons in the cooking oil for absorption bythe cooking oil and the food. It will be appreciated that by creating areducing environment of available electrons in the cooking oil, theuseful life of the cooking oil is extended.

In the same or different embodiments, the rectification circuit mayinclude a third and fourth connection point. A basket to carry food inmay be provided, the basket having an electrically conductive body thatis coupled to the basket. Further, the rippled, rectified AC current maybe supplied across the third and the fourth connection points, so as tocreate a reducing environment of available electrons in the cooking oilfor absorption by the cooking oil and the food.

In the same or different embodiments, the rectification circuit mayinclude a fifth and sixth connection point that are coupled to theheating unit, the heating unit being disposed in the frying vessel.Further, the rippled, rectified AC current may be supplied across thefifth and the sixth connection points, so as to create a reducingenvironment of available electrons in the cooking oil for absorption bythe cooking oil and the food.

Yet another aspect of the present invention provides a method forreducing the presence of acrylamide in cooked foods, including providinga frying vessel having an electrically conductive body carrying anamount of cooking oil therein to prepare food. The vessel includes aheating unit to heat the cooking oil and includes a rectificationcircuit having a first and a second connection point coupled to thebody. A further step of the invention includes converting power from analternating current (AC) power source into a rippled, rectified ACcurrent signal at the rectification circuit. The rippled, rectified ACcurrent may be supplied across the first and the second connectionpoints, so as to create a reducing environment of available electrons inthe cooking oil for absorption by the cooking oil and the food. It willbe appreciated that by creating a reducing environment of availableelectrons in the cooking oil, acrylamide is reduced in cooked foods.

In the same or different embodiments, the rectification circuit mayinclude a third and fourth connection point. A basket to carry food inmay be provided, the basket having an electrically conductive body thatis coupled to the basket. Further, the rippled, rectified AC current maybe supplied across the third and the fourth connection points, so as tocreate a reducing environment of available electrons in the cooking oilfor absorption by the cooking oil and the food.

In the same or different embodiments, the rectification circuit mayinclude a fifth and sixth connection point that are coupled to theheating unit, the heating unit being disposed in the frying vessel.Further, the rippled, rectified AC current may be supplied across thefifth and the sixth connection points, so as to create a reducingenvironment of available electrons in the cooking oil for absorption bythe cooking oil and the food.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other features and advantages of the present invention willbecome better understood with regard to the following description,appended claims, and accompanying drawings wherein:

FIG. 1 is a perspective view of an anti-oxidation frying device having afrying vessel in accordance with the concepts of the present invention;

FIG. 2 is a perspective view of the rear portion of the anti-oxidationfrying device in accordance with the concepts of the present invention;

FIG. 2A is a perspective view of a converter module used by theanti-oxidation frying device in accordance with the concepts of thepresent invention;

FIG. 3 is a perspective view of a basket having a plurality of drainapertures disposed therethrough in accordance with the concepts of thepresent invention;

FIG. 4 is a perspective view of the basket of FIG. 3 having a partiallysolid and partially perforated base in accordance with the concepts ofthe present invention;

FIG. 5 is a perspective view of an alternative basket having a pluralityof slats in accordance with the concepts of the present invention;

FIG. 6 is a perspective view of the alternative basket of FIG. 5 havinga partially solid and partially slotted base in accordance with theconcepts of the present invention;

FIG. 7 is a perspective of the alternative basket and anti-oxidationfrying device in accordance with the concepts of the present invention;

FIG. 8 is a cross-sectional view of the anti-oxidation frying deviceshowing the flow of cooking oil through the basket in accordance withthe concepts of the present invention;

FIG. 9 is a side cross-sectional view of the anti-oxidation fryingdevice showing the basket carried therein in accordance with theconcepts of the present invention;

FIG. 10 is a side cross-sectional view of the anti-oxidation fryingdevice showing the alternative basket carried therein in accordance withthe concepts of the present invention; and

FIG. 11 is perspective view showing the alternative basket carried inthe anti-oxidation frying device in accordance with the concepts of thepresent invention.

DETAILED DESCRIPTION OF THE INVENTION

An anti-oxidation frying device in accordance with the concepts of thepresent invention is generally referred to by the numeral 10, as shownin FIG. 1 of the drawings. Continuing, the anti-oxidation frying device10 comprises a frying vessel 20, such as a vat, having an electricallyconductive body 30 For example, the body 30 of the vessel 20 may beformed of electrically conductive stainless steel. Carried within thefrying vessel 20 is an amount of cooking oil 40, such as vegetable oil,however, any suitable non-electrolyte oil may be used. The frying vessel20 includes a bottom surface 50 and a side wall 60 that bounds thebottom surface 50, so as to define a receiving cavity 70 therein.Positioned proximate to the bottom surface 50 of the vessel 50 is aheating unit 90, suitable for heating the cooking oil 40 carried withinthe receiving cavity 70. In one aspect, the heating unit 90 may comprisean inductive-type heating device, or a resistive-type heating device,such as that shown in the Figs. Also disposed and carried by the fryingvessel 20 at a point proximate to the bottom surface 50 of the fryingvessel 20 is one or more temperature sensors 100 to control thetemperature of the oil during operation of the frying device 10, as setby a temperature setting switch 92.

The frying device 10 also includes a converter module 110 that comprisesa rectification circuit 120 that is coupled to a power distributionblock 130, shown clearly in FIG. 2. The rectification circuit 120 ispowered by an alternating current (AC) power source 140, which isselectively controlled by an on/off switch 150. It should be appreciatedthat the power source 140 comprises an external source, such as thatsupplied by a standard electrical outlet or receptacle. Thus, when theswitch 150 is placed into its on state, the rectification circuitgenerates a rippled rectified alternating current (AC) that is suppliedacross a plurality of power ports 160A-B, 170A-B, and 180A-B coupledthereto, such that the power ports 160, 170, 180 designated withreference character “A” is a positive (+) port, and those designatedwith reference character “B” is a negative (−) port. It should also beappreciated that the on/off switch 150 also controls the ON/OFF state ofthe heating unit 90 using known techniques. It should also beappreciated that the components of the converter module 110 may beretrofit to an existing frying device, provided as a separate device, orprovided integrally with the frying device. It is also contemplated thatthe rectification circuit 120 may be coupled to the external powersource 140 using an inductive method, such as that set forth in U.S.Pat. No. 8,076,620, incorporated herein by reference.

The receiving cavity 70 of the frying vessel 20 is dimensioned toreceive a cooking basket 200 therein. The cooking basket 200 comprisesan electrically conductive material, such a stainless steel, althoughany other suitable conductive material can be used. In one aspect, thebasket 200 may be formed of partially electrically conductive andpartially electrically non-conductive material. In one embodiment, thebasket 200, as shown in FIG. 3, includes a base 210 formed as a singlesheet of electrically conductive material that this bounded by aplurality of wall sections 220 that extend therefrom at a substantiallyright angle, which also comprises one or more sections of electricallyconductive material. Together the base and wall section 210,220 form acavity 230 that allows food to be carried or retained therein as thebasket 200 is submerged in the hot oil 40 during the cooking process. Itshould be appreciated that the basket 200 may be formed as a single,continuous sheet of material that is contoured so as to form the cavity230, as well. A handle 232 extends from one of the wall sections 220 tofacilitate the insertion and removal of the basket 200 into and out ofthe receiving cavity 70 of the frying device 10. In addition, the baseand wall section 210, 220 are configured with a plurality ofperforations or drain apertures 234 disposed therethrough. It should beappreciated that the perforations or apertures 234 disposed through thebasket 200 inhibit the formation of moisture that can accumulate on thebase 210 of the basket 200. Moreover, the drain apertures 234 areconfigured to facilitate the circulation of the hot cooking oil throughthe basket 200 to facilitate the cooking process of the food. The drainapertures 230 also serve to allow the cooking oil to drain out of thebasket 200 and away from the food when the basket 200 has been removedfrom the hot cooking oil when the food has been cooked.

It is also contemplated that the base 210 of the basket 200 may beconfigured such that only a portion of the base 210 includes drainapertures 230, while the remaining portion is made solid forming abarrier section 250, as shown in FIG. 4, to prevent the passage of thecooking oil 40 therethrough.

In another embodiment, a basket 200′ may be configured with anelectrically conductive frame 300 that supports a plurality of spacedslat sections 310, as shown in FIG. 5. Specifically, the slat sections310 are attached to the frame 300, and are spaced substantiallyvertically to form side sections 330,340,350 and 360 of the basket 200′.The basket 200′ also includes a base 380 that is also formed byhorizontally spaced slat sections 310 that are attached to the frame300. As such, the spacing between the slat sections 310 of each of theside 330,340,350,360 and bottom section 380 form passages 400therebetween.

It is also contemplated that the base 380 may be configured such thatonly a portion includes passages 400, while the remaining portionremains solid forming a barrier section 410 that prevents the passage ofthe cooking oil 40 therethrough, as shown in FIG. 6.

In addition, as shown in FIG. 7, the frying vessel 20 may include one ormore baffles 450 that extends from the side wall 60 or bottom 90 of thefrying vessel 20. The baffle 450 may comprise a substantially verticalsection that extends from a base edge 452 to a support edge 454. Assuch, the baffle 450 is positioned so that it effectively separates thefrying vessel 20 into an upper and lower region 470,480, and forms a gap490 between the bottom 50 of the frying vessel 20 and the base edge 452of the baffle 450. Thus, when the baskets 200 and 200′ using respectivebarrier sections 250 and 410 are inserted into the upper region 470 ofthe receiving cavity 70 of the frying vessel 20 created by the baffle450, such that the bottoms 210,380 of the respective baskets 200,200′rests upon the support edge 454 of the baffle 450, as shown inrespective FIGS. 9 and 10. Furthermore, the bottom surfaces 210, 380 ofthe baskets 200,200′ are configured, such that when they are restingupon the support edge 454 of the baffle 450 the perforations 234 in thecase of basket 200, and the passages 400 in the case of basket 200′ ofthe bottoms 210,380 are effectively separated from respective barriersections 250 and 410 by the length dimension of the baffle 450.Furthermore, the heating unit 90 is configured so that it is onlybeneath the barrier sections 250 and 410. Thus, for the purposes of thefollowing discussion, only basket 200′ is discussed with regard to thecycling flow of the cooking oil 40, but is equally applicable to basket200, as well. Specifically, as shown in FIGS. 9 and 10, and clearly inFIG. 8, the basket 200′ allows cooled cooking oil 40 to flow out of thepassages 400 on the left-hand side of the basket 200′, whereupon it isheated by the heating unit 90. Next, the heated cooking oil 40 passesthrough the gap 490 defined by the baffle 450, whereupon due to itsheated state, rises upward, entering the passages 400 on the right-handside of the basket 200′. This continual cycling of the cooking oil 40through the basket 200′ and past the heating unit 90 prevents thecooking oil from remaining in contact with the heating element for anextended period of time and overheating. Heat transfer is also improved,and cooking time is also reduced.

In order to create an electron rich reducing environment within thecooking oil to extend its life, the baskets 200,200′, the heating unit90, and the body 30 of the frying vessel 20 are coupled to therectification circuit 120 via the respective power ports 160A-B, 170A-B,and 180A-B previously discussed, as shown in FIG. 11. Specifically,power ports 160A-B are coupled by respective wires 500A and 500B acrossthe basket 200′ at respective basket terminals 510A and 510B; powerports 170A-B are coupled by respective wires 530A and 530B across theheating unit 90 at respective heating terminals 540A and 540B; and powerports 180A-B are coupled by respective wires 550A and 550B across thefrying vessel 30 at respective vessel terminals 560A and 560B. It shouldbe appreciated that the position of the basket and vessel terminals510A-B are positioned so that they are approximately 180 degrees fromone another, or otherwise substantially opposite to one another.

Thus, when the on/off switch 150 is turned to its on state, the rippled,rectified AC current signal generated by the rectification circuit 120is supplied across the baskets 200,200′, the body 30 of the fryingvessel 20, and the heating unit 90, thus creating a flow of electronsthrough the cooking oil 40 between each of the respective terminals510A-B, 540A-B, and 560A-B of the baskets 200,200′, body 30 of fryingvessel 20, and heating unit 90, thus forming an electron rich reducingenvironment that prevents the oxidization of the cooking oil 40 and foodcooked therein. As a result, the useful operating life of the cookingoil 40 is extended, while prevent the oxidation and formation ofcarcinogenic acrylamide in the food. In determining whether the life ofthe cooking oil has been extended or not, little research has been done;however, it is submitted that in a journal article entitled “Effect of aNovel Induction Food-Processing Device in Improving Frying Oil Quality”to be published 2013, in the Journal of Food Processing and Preservation(Elsevier Press), incorporated herein by reference, sets forth theexperimental tests that validate the life extending effects that thepresent invention has on the cooking oil by, for example, eliminatingfrom or reducing the undesirable compounds in the oil.

It will, therefore, be appreciated that one advantage of one or moreembodiments of the present invention is that and anti-oxidation fryingdevice provides a rectification circuit an AC power from an externalpower source into rippled, rectified AC current for delivery to thefrying vessel so as to provide a reducing environment of availableelectrons for absorption by the cooking oil and food being preparedtherein. Still another advantage of the present invention is that abasket used to retain food as it is cooked within the frying vessel isformed of one or more continuous sheets of material with one or moreapertures disposed therethrough to increase the conductive surface areaof the basket to enhance the electron rich reducing environment formedby the present invention, and to minimize the moisture that developsthereon during use. Yet another advantage of the present invention isthat a basket used to retain food as it is cooked within the fryingvessel is formed from a plurality of spaced slats that have passagestherebetween to increase the conductive surface area of the basket toenhance the electron rich reducing environment formed by the presentinvention. Another advantage of the present invention is that the fryingvessel includes a baffle to carry the basket thereon and to create aspace for the cooking oil to pass as it heats and cools and cyclesthrough the basket, so as to minimize the contact time of the heatingoil with the heating unit, so as to extend of the life of the heatingoil. A further advantage of the present invention is that therectification circuit may be maintained or otherwise carried by thevessel.

While the invention has been described in complete detail andpictorially shown in the accompanying drawings it is not to be limitedto such details, since many changes and modifications may be made to theinvention without departing from the spirit and the scope thereof.Hence, it is described to cover any and all modifications and forms thatmay come within the language and scope of the attached claims.

What is claimed is:
 1. A method of extending a useful life of cookingoil comprising: providing a frying vessel having an electricallyconductive body carrying an amount of cooking oil therein to preparefood, said vessel including a heating unit to heat the cooking oil, saidvessel including a rectification circuit having a first connection pointand a second connection point each coupled to said body; providing abasket to carry food therein, said basket placeable within said fryingvessel; converting power from an alternating current (AC) power sourceinto a rippled, rectified AC current signal at said rectificationcircuit; supplying said rippled, rectified AC current to said fryingvessel across said first connection point and said second connectionpoint, so as to create a reducing environment of available electrons inthe cooking oil for absorption by the cooking oil and the food, wherebythe reducing environment extends the useful life of the cooking oil; andsupplying said rippled, rectified AC current directly to said basket anddirectly to said heating unit.
 2. The method of claim 1, wherein saidrectification circuit includes a third connection point and a fourthconnection point; and wherein said basket is made from an electricallyconductive material, and wherein said third connection point and saidfourth connection point are each coupled to said basket; and whereinsaid rippled, rectified AC current is supplied to said basket acrosssaid third connection point and said fourth connection point, so as tocreate a reducing environment of available electrons in the cooking oilfor absorption by the cooking oil and the food.
 3. The method of claim2, wherein said rectification circuit includes a fifth connection pointand a sixth connection point that are each coupled to said heating unit,said heating unit disposed in said frying vessel; and wherein saidrippled, rectified AC current is supplied to said heating unit acrosssaid fifth connection point and said sixth connection point, so as tocreate a reducing environment of available electrons in the cooking oilfor absorption by the cooking oil and the food.
 4. A method for reducinga presence of acrylamide in cooked foods, comprising: providing a fryingvessel having an electrically conductive body carrying an amount ofcooking oil therein to prepare food, said vessel including a heatingunit to heat the cooking oil, said vessel including a rectificationcircuit having a first connection point and a second connection pointeach coupled to said body; providing a basket to carry food therein,said basket placeable within said frying vessel; converting power froman alternating current (AC) power source into a rippled, rectified ACcurrent signal at said rectification circuit; supplying said rippled,rectified AC current to said frying vessel across said first connectionpoint and said second connection point, so as to create a reducingenvironment of available electrons in the cooking oil for absorption bythe cooking oil and the food, whereby the reducing environment reducesacrylamide in cooked foods; and supplying said rippled, rectified ACcurrent directly to said basket and directly to said heating unit. 5.The method of claim 4, wherein said rectification circuit includes athird connection point and a fourth connection point; and wherein saidbasket is made from an electrically conductive material, and whereinsaid third connection point and said fourth connection point are eachcoupled to said basket; and supplying said rippled, rectified AC currentis supplied to said basket across said third connection point and saidfourth connection point, so as to create a reducing environment ofavailable electrons in the cooking oil for absorption by the cooking oiland the food.
 6. The method of claim 5, wherein said rectificationcircuit includes a fifth connection point and a sixth connection pointthat are each coupled to said heating unit, said heating unit disposedin said frying vessel; and wherein said rippled, rectified AC current issupplied to said heating unit across said fifth connection point andsaid sixth connection point, so as to create a reducing environment ofavailable electrons in the cooking oil for absorption by the cooking oiland the food.